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Paleo Swedish Meatballs - gluten-free meatballs in a creamy cauliflower-based sauce - a healthier take on the classic dish | TheRoastedRoot.com #whole30 #paleo #keto
Paleo Swedish Meatballs
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 
Course: Main Course
Keyword: beef, gluten free, keto, low-carb, meatballs, paleo, whole30
Servings: 6 people
Author: Julia
Ingredients
For the Cauliflower Sauce:
  • 1 small head cauliflower chopped into florets (about 5 cups)
  • 3 Tbsp ghee or grass-fed butter melted
  • 1 cup beef bone broth
  • 1 Tbsp stone ground mustard *
  • 1/4 tsp sea salt to taste
For the Meatballs:
Instructions
Prepare the Sauce:
  1. Steam the cauliflower for 8 minutes in a steamer or in boiling water, until soft when poked with a fork.

  2. Transfer steamed cauliflower to a high-powered blender along with the rest of the sauce ingredients.

  3. Blend until completely smooth. If necessary, add more broth to thin out the sauce to desired consistency.

  4. Taste sauce for flavor and add more ghee and/or sea salt to taste. Set aside until ready to use.

Make the Meatballs:
  1. Add all ingredients for the meatballs to a mixing bowl and use your hands to mix everything together until well-combined (note: you can also perform this step using a stand mixer with the paddle attachment).

  2. Form meatballs 1.5 to 2 inches in diameter and place on a plate.

  3. Heat 2 tablespoons avocado oil or cooking oil of choice in a large cast iron skillet over medium-high heat. Once hot, place the meatballs on the hot skillet, giving each one plenty of room (you’ll need to do this in 2 to 3 batches). Cook 2 minutes, flip to the other side and cook another 2 to 3 minutes, until browned on 2 sides. Transfer to a plate.

  4. Wipe out the skillet, lower the heat to medium-low and add the sauce. Bring sauce to a gentle boil then add the meatballs and stir. Cover and cook until meatballs are cooked through, about 5 to 8 minutes. For more developed flavor, cook meatballs at a very gentle simmer over medium-low heat for 30 to 60 minutes, stirring occasionally.

Recipe Notes

*You can replace the stone ground mustard with 2 tsp Dijon mustard.